Ingredients

Rolls
1 package (8 count) refrigerated crescent rolls
4 oz. cream cheese, cold
2 Tbsp. granulated sugar
¼ tsp. lemon extract
zest of ½ lemon

Glaze
1 c. powdered sugar
1½ Tbsp. lemon juice
zest of ½ lemon

Instructions
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.

Crispy chicken costoletta

Crispy Chicken Costoletta

• 4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets
• Zest of 2 lemons
• 1 1/2 cups plain breadcrumbs
• 2 tablespoons grated parmesan cheese
• 2 eggs, whisked with 2 tablespoons water
• 3 tablespoons flour
• 1 teaspoon ground pepper
• 1 teaspoon kosher salt

Lemon Sauce

• 2 garlic cloves, finely minced
• 1 tablespoon olive oil
• 2 cups heavy whipping cream
• 1 tablespoon Dijon mustard
• Juice from 2 lemons (1/4 cup)
• 1 ounce (1/8 cup) chicken stock or broth or water if you don't have stock readily available 
• kosher salt
• fresh ground pepper
• 1 tablespoon butter

Directions:

Preheat oven to 200°F.

Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. In shallow bowl combine eggs and water, whisk together. On another paper plate combine dry lemon zest, bread crumbs and cheese.

Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 tbs olive oil and 1 tbs butter in a large frying pan over medium high heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250°F.

For the lemon sauce:.

Over medium heat in a same pan you used for chicken heat olive oil, add minced garlic and sauté about 3 minutes. Add whipping cream and boil until reduced by one-third.

Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted. Serve chicken with lemon sauce and mashed garlic potatoes.

Lemon blueberry layer cake

Ingredients:

CAKE

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or non-thawed frozen 
  
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point.Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Helpful notes:

*This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.

*VERY careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 375g.

*Please use buttermilk in this recipe. See note in post about how to make your own at home. 

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. 

*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Lemon Bars

These are from the Barefoot Contessa.


Crust:

1/2 pound butter, at room temperature

1/2 cup granulated sugar

 2 cups flour

1/8 teaspoon salt

Filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup lemon juice (from the lemons above.  If you don't have enough from what you used for the zest, use bottled lemon juice for the rest.)

1 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Lemon Blueberry Bread

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbsp butter 
• 3/4 cup sugar
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• Grated zest of one lemon
• 1/2 cup milk
• 1 cup fresh blueberries

Lemon Glaze:

• 3/4 cup confectioner's sugar
• Juice of one lemon

Whisk together the flour, baking powder and salt.  In a separate bowl, beat the butter until softened (about 1 minute).  Add the sugar and continue to beat until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed.  Beat in the vanilla extract and lemon zest.  With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour.  Mix only until combined.  Gently fold in the blueberries.

Scrape the batter into greased pan and bake at 350 for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, whisk the 3/4 cup confectioner's sugar and the 2 tablespoons of lemon juice together until all blended together.  Allow loaf to cool for about 10 minutes, remove from pan and drizzle glaze over top.  

Lemon or Lime Cornmeal Cake

Baking spray (cooking spray with flour)
2 1/2 cups flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp each baking soda and salt
2 sticks butter, softened
1 3/4 cups sugar
Juice and zest of 1 lemon
4 large eggs
1 cup buttermilk or plain yogurt

Heat oven to 325.  Coat bundt pan with baking spray.  In large bowl, beat butter, sugar, lemon zest and juice with mixer till light and fluffy.  Beat in eggs one at a time till blended.  Add cornmeal, baking powder, baking soda, and salt.  With mixer on low, alternately beat in flour and buttermilk (or yogurt) until batter is smooth.  Scrape into prepared pan and bake 55 to 65 minutes.  Cool cake on wire rack 5 minutes and invert pan onto plate.

Meanwhile, make glaze with 1 cup of sugar and juice of one lemon just till combined.  (Sugar will not be dissolved.)  Brush glaze over hot cake until absorbed (sugar crystals will still be evident) and let cake cool completely.  Cover cake and let it rest several hours or overnight before serving.  Cake can be stored at room temperature for up to 4 days.  Cut into thin slices to serve.

(Lime juice and zest can be substituted for lemon.)

Lemon Bars

2 cups flour

1 cup butter

1 cup powdered sugar

Cut all ingredients with pastry  blender or fork, spread into greased 9 x 13 pan, bake 300 degrees for 15 minutes.

4 eggs, beat slightly

4 tbs. lemon juice

grated rind (zest only) of 2 lemons

2 cups sugar

4 tbs. flour

1 tsp. baking powder

Combine all ingredients, pour over pre-baked “crust.”  Bake 350 degrees for 25 minutes.  Sprinkle with powdered sugar when done.

Lemon Spaghetti

Salt

1 pound spaghetti

3 Tbs. extra-virgin olive oil

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

2 lemons, zested and juiced

1/2 to 3/4 cup heavy cream

1 cup grated Parmigiano Reggiano

Handful flat-leaf parsley, finely chopped (optional)

1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.  Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.  When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and 1 cup of cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.  Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce, parsley, and ¾ of the basil for a minute or 2, allowing it time to soak up the sauce.  Top the plates of pasta or platter with remaining cheese and basil.

Sliced grilled chicken or grilled shrimp can be added to this to make it a main dish.